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My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe

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4.2 from 8 reviews

These Gluten-Free Peanut Butter Marshmallow Cookies are a chewy, sweet treat combining creamy peanut butter with melty mini marshmallows, made with gluten-free flour for those with dietary restrictions. Perfect for a cozy snack or dessert, they are easy to prepare and bake to golden perfection with a deliciously soft center.

Ingredients

Dry Ingredients

  • 1 ¼ Cups Gluten-Free Flour (can substitute all-purpose flour)
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Sea Salt

Wet Ingredients

  • ½ Cup Unsalted Butter, softened
  • ½ Cup Granulated Sugar
  • ¾ Cup Brown Sugar, packed
  • ¾ Cup Creamy Peanut Butter
  • 1 Large Egg
  • 2 Teaspoons Vanilla Extract

Other

  • 1 ¼ Cups Mini Marshmallows, frozen

Instructions

  1. Freeze the Marshmallows: Place the mini marshmallows in an airtight container and freeze for a few hours to prevent them from melting too quickly in the batter and during baking.
  2. Preheat Oven: Set your oven to 350°F (175°C) and prepare for baking.
  3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free flour, baking soda, and sea salt until thoroughly combined. Set aside.
  4. Cream Butter and Sugars: In a larger bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
  5. Add Wet Ingredients: To the creamed mixture, add the peanut butter, egg, and vanilla extract. Mix again until all ingredients are fully incorporated and the batter is smooth.
  6. Fold in Marshmallows: Remove the frozen marshmallows from the freezer and fold them into the batter quickly to keep them from defrosting and sticking together.
  7. Combine Dry and Wet Ingredients: Gradually add the flour mixture into the wet ingredients. Stir gently until a consistent dough forms without overmixing.
  8. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
  9. Scoop Dough: Using a large cookie scoop (or spoon), portion out dough balls about 2-3 tablespoons each. Place them 1-2 inches apart on the lined baking sheet to allow space for spreading.
  10. Bake Cookies: Bake in the preheated oven for 10-11 minutes, until the cookies are set and edges are lightly golden.
  11. Cool Down: Remove the baking sheet from the oven and allow cookies to cool on the sheet for 10 minutes. This step lets them continue baking slightly and firm up.
  12. Serve and Store: Once cool, serve immediately. Store any leftovers in an airtight container in the refrigerator for up to one week to maintain freshness.

Notes

  • Freezing the marshmallows before mixing helps prevent them from melting completely during baking, maintaining their gooey texture inside the cookies.
  • You can substitute gluten-free flour with all-purpose flour if gluten is not a concern.
  • Space dough balls properly on the baking sheet to accommodate spreading for evenly shaped cookies.
  • Store cookies in the fridge to keep marshmallows fresh and prevent stickiness.
  • Using a cookie scoop ensures uniform cookies that bake evenly.

Find it online: https://flavorspath.com/my-favorite-gluten-free-peanut-butter-marshmallow-cookies-recipe/